Partridges a Ala Perigord
Ingredients
Directions
Draw in the legs of the partridges as you would for chickens.
Fill the inside of each partridge with farce and the whole truffle.
Braise the partridges and finish cooking as directed on page 36.
Recipe from a historical cookbook (Internet Archive).
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
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